Easy 1-Pot Black Bean Soup

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Overhead image of two bowls of black bean soup, one on a blue towel with two spoons, and small cutting board in the top left with ingredients

In college I subsisted on cafe lunches to power me through writing papers and studying for tests. Panera was a frequent stop of mine since they had salads and soups and SO much coffee. One of my go-to’s was their black bean soup and I’ve had it in the back of my mind to recreate it ever since.

Let me show you how easy this 1-pot, 30-minute version is!

Overhead image of cutting board holding ingredients for black bean soup, including black beans, onion, lime, and vegetable broth

This recipe starts by sautéing onion and garlic until fragrant, then adding canned black beans, vegetable broth, and plenty of salt, pepper, and spices.

The last-minute addition of dark chocolate totally made this soup! It provides depth of flavor, balances the heat, and ties all of the spices together. Swoon!

Overhead image of pot with black bean soup and a wooden spoon stirring the ingredients

We hope you LOVE this soup! It’s:

Easy to make
& SO satisfying

This would make the perfect meal when you need something hearty and delicious on the table fast! It’s tasty on its own but also pairs well with cooked grains, tortilla chips, avocado, onion, and salsa!

Into soup? Check out this 1-Pot Vegan Minestrone, 1-Pot Vegan Tortilla Soup, 1-Pot Golden Curry Lentil Soup, Fire-Roasted Tomato & Mung Bean Soup, and 1-Pot Everyday Lentil Soup!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead image of black bean soup in a black bowl with a spoon resting in the bowl, garnished with rice avocado, salsa, and chips

Easy 1-Pot Black Bean Soup

Easy-to-make, comforting black bean soup made with simple ingredients in 1 pot! A 30-minute meal or side that’s customizable and incredibly satisfying.
Author Minimalist Baker
Bowls of our delicious 1-Pot Black Bean Soup topped with avocado, tortilla chips, and avocado
4.75 from 101 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (Large bowls)
Course Entrée
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days



  • 1 Tbsp oil (or sub water)
  • 1 cup diced white or yellow onion
  • 3 cloves garlic (minced)
  • 1/4 tsp each sea salt + black pepper (more to taste // depends on saltiness of broth)
  • 2 15-ounce cans black beans* (slightly drained)
  • 2 cups vegetable broth (or store bought)
  • 2 tsp ground cumin (for smokiness)
  • 1 ½ tsp chili powder
  • 1/4 tsp ground coriander
  • 1-2 chipotle peppers in adobo sauce (optional // for heat)
  • 3 Tbsp chopped vegan dark chocolate (for depth of flavor // we like Theo Dark Chocolate Sea Salt // or sub with 1 Tbsp cacao powder)

FOR SERVING optional


  • Heat a large pot over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch each salt and pepper and sauté for 4-5 minutes.
  • Add black beans, vegetable broth, cumin, chili powder, coriander, chipotle peppers (optional – start with the lesser amount and work up // adjust to preferred heat level), dark chocolate, and remaining salt and pepper (a couple healthy pinches each).
  • Bring back to a simmer over medium heat, then reduce heat to low and cook uncovered for about 15-20 minutes (the longer it simmers, the more the flavors develop).
  • Taste and adjust flavor as needed, adding chipotle peppers for spice, chocolate for depth of flavor, cumin or chili powder for smokiness, or more salt and pepper to taste.
  • Enjoy as is, or pair with cooked grains such as rice or quinoa. Topping options include fresh lime, avocado or guacamole, cilantro, onion, hot sauce, and/or salsa!
  • Store soup well covered in the refrigerator up to 5-7 days. Will keep in the freezer for 1 month (oftentimes longer).



*Can sub canned beans with beans made from scratch.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 242 Carbohydrates: 37.4 g Protein: 10.6 g Fat: 7 g Saturated Fat: 2 g Sodium: 660 mg Potassium: 558 mg Fiber: 13.1 g Sugar: 4.1 g

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My Rating:

  1. Rebekah says

    Loved the flavor of this so much! However, it’s a bit spicy if you use chipotle powder and chilies in adobo (at least for people who are wimps like me). I served with pickled onions and feta.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Rebekah! We’re glad you still enjoyed it! Chipotle chili powder will be more spicy than a chili powder blend (usually made from ancho chiles). We would recommend trying that swap for a less spicy but still really flavorful chili. Hope that helps for next time!

  2. Stacey says

    Mine did not seem to be as creamy or dark as the pictures suggest. I used cacao powder in lieu of the chocolate and added white beans and chickpeas. I put the lime juice straight into the pot and served it with avocado, grated emmental cheese, skyr yogurt, lime zest and bulgur.

    Very tasty and perfect for a winter night.

  3. Raquel says

    I really like this one because it was so easy and the perfect “pantry meal”! I had a ton of black bean cans on hand so I actually added three cans and I liked it better that way – a thicker soup! I also used an immersion blender to make it a bit more creamy, while still leaving some whole beans. So so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Raquel!

  4. Nicole says

    Loved this! Yummy and incredibly easy. I blended about half the soup for a creamy texture and added a big squeeze of lime juice and a little maple syrup to round out the flavors and take the edge off the chipotle pepper spice. Served with sprinkled feta, chopped cilantro and tortilla chips. Will def make this again.

  5. Christin says

    Easy, spicy, & so delicious! I served with cauliflower rice & topped with diced avocado + cilantro. YUM! Thank you for another fabulous dinner. Xoxo.

  6. AshleyA says

    I honestly can’t remember if I’ve reviewed this one before or not, but just in case I haven’t, I sure do love this soup! It is an easy, go-to recipe in my house. Every bite is as good as the first — can’t recommend it enough!

  7. Cindy Harper says

    I’ve made this soup many times. So delicious! Quick and easy. The chipotle and chocolate really elevate the flavor. I always serve it with brown rice. Thank You!

  8. Ashley A says

    Delicious! I love black bean soup (really anything black bean!), and this one was easy and cheap, since most of the ingredients I already had in my pantry. And the addition of the dark chocolate? Fascinating! It definitely did elevate the flavor profile of the soup. Will 100% make this again! And again!

  9. Jennifer Baker says

    I really loved the black bean pumpkin soup recipe! Very versatile. I used black eyed peas, (rancho Gordo brand) and spigarello for greens. Cooked in the instant pot in 15mins! Wow. Great weeknight dinner! And leftovers to share!
    Will make this one again. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love those modifications, Jennifer! We’re so glad it turned out well. Thank you for sharing! xo

  10. Abigail Jacob says

    I always know the minimalist baker has great recipes. This one is no different. I wanted something quick without needing to shop and this was easily whipped up with what was in my cupboards. The addition of dark chocolate was a surprise but it works!!! I did not have the chipotle peppers but we don’t like heat and it was delicious without. I be will be making this regularly! I already had made cornbread and was going to make chilli (again) then decided to find another black bean option. I’m so glad I tried this! Thanks

  11. Sherry says

    I have made this soup 3 or 4 times because it is so good!!!!! I dressed it up a little by doubling the recipe and using equal black beans and dark red kidney beans. I also added a can of drained corn. I did use the cacao powder instead of the vegan dark chocolate. Homemade corn bread goes well with it.

  12. Hope says

    Made this for dinner last and I’m eating the leftovers for lunch as I write this. WOW. I followed the recipe exactly, and it’s definitely spicy but in the most flavorful, perfect way. I used the Completely Cacao chips from Trader Joe’s, and I think the chocolate really does make all the difference. I served with plain coconut yogurt (my new fave vegan alternative to sour cream) and a ton of cilantro. Thank you for this recipe!!!

  13. Emily says

    This was amazing! Great flavors and easy to make! I added corn and tortellini to it and it pleased the whole family! We like spice, so I added a little extra of the spices and some more adobo sauce from the chipotles! I let it simmer for as long as it took to clean up the kitchen (half an hour?) and the conaistency was perfect! Definately repeating this one again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it, Emily! Thanks so much for the lovely review!

  14. Jess says

    So, when I first heard of black bean soup, I instantly grimaced and thought ‘who would want to eat a soup made of just black beans’?! Well, I take that back! This soup is amazing! I love it over rice. I add sour cream and guacamole to mine sometimes, but I could also just eat it straight. Another hit in my book!

  15. Helena says

    Tried this recipe, came out way too thin even though I barely rinsed the beans. Other than that, the flavor was great.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that was your experience, Helena! Did you make sure to cook it uncovered? Increasing the heat and letting some of the moisture evaporate will also help it thicken. Hope that helps!

  16. Aman says

    So so delicious! I would even say I have never had a better black bean soup even at a restaurant! We seriously enjoyed this. It has excellent flavors and topping with extras is a great idea! My husband asked me If we could have this every week. Why the heck not! It was so easy to make also. Thank you yet again for another great recipe.

  17. Sara-Ann Cook says

    Really really tasty! Cant go wrong with this one. The star of this recipe is the dark chocolate. I did make a few changes:
    -added crumbled tempeh for texture
    -increased the spices & garlic
    -added a sprinkle of nutritional yeast
    -blended 1/3 to result in a creamer texture
    -added lime, chopped cilantro, and corn at the end
    Topped with avo, tortilla chips, and vegan cheddar cheese! Would go very nicely with a homemade cashew sour cream…i’ll be this making again for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this one, Sara-Ann! Love your toppings and pairing idea! Thanks for sharing!

  18. lily says

    i pretty much only eat what dana eats. all my recipes come off this site for the past 5 years probably. this is my first time leaving a review delicious as always!!! I added 3 chipotle in adobo as i like it spicy, lime avocado cilantro and salsa to top it off! Even better the next day, mine turned out like chili

  19. Tawnie Gulizia says

    Due to strenuous COVID work hours, I’m on a quest to find Fast & Healthy vegan recipes (that my meat-eating boyfriend will actually enjoy too)! I’ve started just making my way through your 30 minute, vegan, entrees, filters, and this one was Insane!!!! I followed the recipe exactly, then added lime, tomato, avocado, and cilantro on top. Absolutely perfect; thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Tawnie! And sorry to hear about the strenuous work hours. Thank you so much for taking the time to write this lovely review! xo

  20. Abbey says

    So delish! Was blown away by how much flavor there was. Mine was a little watery but I chop that up to adding a bit to much broth (used your recipe for making bone broth).

  21. SS says

    This soup is fantastic! The dark chocolate is a game changer. I can’t believe I ever made black bean soup without it! Only change I made was running it through the vitamix at the end for a smooth consistency.

  22. Rita says

    Don’t skip the rice and fun toppings. This meal was very satisfying and made me feel amazing! Thanks for another great recipe :)